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Biochemistry of cheese ripening. 23. Quantitative studies on the changes of the peptide and amino acid fractions in ripening of sour milk cheese



Biochemistry of cheese ripening. 23. Quantitative studies on the changes of the peptide and amino acid fractions in ripening of sour milk cheese



Ztschr. Lebensmittel-Untersuch.-Forsch 108: 414-421



For parts 17 and 18 see Abst. 4241, Vol. 26. 23. Free and bound amino acids in Harz cheese at different stages of ripening were estimated by the method of Moore and Stein (Abst. 4469, Vol. 21) and results are tabulated. Free aspartic and glutamic acid increased at first, then fell; the leucines showed a similar but smaller effect; valine continued to rise throughout. In the hydrolysates, glutamic acid, proline and other acidic amino acids rose considerably.

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